72 Hour Pizza Dough Recipe

DFVGV

This 72 Hour Pizza Dough is super easy to make and super delicious, and requires minimal effort! It’s a great pizza dough for pizza night or for making calzones!

Prep Time 10 mins
Resting Time 3 d
Total Time 3 d 10 mins
Jump to Recipe
DFVGV

72 Hour Pizza Dough Recipe

Floured pizza dough

This 72 Hour Pizza Dough Recipe is super easy to make and super delicious and requires minimal effort! It’s a great pizza dough for pizza night or for making calzones! The first day requires all the work, which adds up to about 20 minutes! The rest of the time, the pizza dough is left untouched in the refrigerator to ferment and develop that delicious and tasty pizza crust flavor!

What we love about this 72 hour pizza dough is the flavor and how easy it is to make. Y’all are going to love it!

What are the Ingredients in Pizza Dough?

  • All-purpose flour
  • Inactive Dry Yeast – If you make pizza dough and baked goods often, I highly recommend Saf Instant Yeast. It’s really great quality and a great price. I get ours from Amazon and store it in an airtight container in the refrigerator.
  • Water
  • Sea Salt
  • Olive Oil – Highly recommend this ingredient for the flavor. Make sure you use good quality olive oil. Some cheap olive oils have other ingredients, so be sure to look at the labels. We like to use California Olive Ranch Everyday Extra Virgin Olive Oil.

Sometimes we change it up and use Brightland’s Garlic Olive Oil. This Olive Oil is unbelievable, and when used in this pizza dough, the final results are AMAZING! If you love trying new olive oils with your food or know someone who loves olive oil, Brightland makes a great gift too! Use our link: Complimentary Shipping on orders of $65 or more. We can’t recommend Brightland enough and their high-quality extra virgin olive oils. They also have balsamic and champagne vinegar, that are very good too!!

How to make Cold Ferment Pizza Dough?

Step 1: Heat the water to 80 degrees F and add the yeast on top. Add flour and salt to a large bowl and toss together. Add water and yeast mixture to the bowl and olive oil. By using a spatula, carefully mix everything until a dough forms. Wet your hands and start folding the dough. See Picture 2 noted above in the gallery and Picture 1 noted below for examples. To do this, you will grab the bottom of the dough, stretch it and fold it on top. Rotate the bowl clockwise and repeat about 5 times until the dough no longer breaks when stretched.

Step 2: Transfer to a floured surface and repeat folding the dough. Do this about 5 more times by adding a little flour until the dough no longer sticks to your hands, and the dough becomes springy.

At this point you can do two things.

Option 1: Transfer the dough back to the bowl, add more olive oil, rub it all over the dough, cover the bowl with plastic wrap, and place it in the fridge for 24 – 72 hours. When you remove the dough from the fridge, uncover the plastic wrap, cut the dough in half, and roll it out to make 2-medium size pizzas or cut into smaller pieces to make small handheld calzones.

Option 2: Divide the dough into 2 dough balls, weighing about 600 grams each. Repeat folding the dough once and then transfer to medium bowls, add olive oil to the dough, cover with plastic wrap and place it in the fridge for 24 – 72 hours. When you remove the dough from the fridge, uncover the plastic wrap and roll out the dough to make a medium-sized pizza (8 slices). If only using 1 of the doughs, transfer the other dough to a large plastic bag and store the dough in the freezer for up to 5-months.

Frequently Asked Questions

How long should I let my dough cold ferment?


Up to 72 hours is the desirable timeframe. However, we have made pizza with this dough both at 12 hours and 24 hours and it was delicious. After 72 hours, I would transfer unused pizza dough to the freezer until ready to use.

This 72-hour pizza dough is super easy to make and has a ton of flavor. While 72-hours is the ideal fermenting time, you can still use the dough the next day or within 48 hours. It will still have great flavor, and you can’t go wrong with this cold fermented pizza dough. We hope you all love this pizza dough recipe as much as we do! Our favorite way to use this dough is for calzones! Enjoy!  ♡ 

2 medium size pizza doughs

Best pizza recipes for this homemade pizza dough

If you make this recipe, please share feedback and leave a rating (below). This helps our readers and us. – Thanks! xx Jake & Tracey 

72 Hour Pizza Dough

5 from 2 votes
This 72 Hour Pizza Dough is super easy to make and super delicious, and requires minimal effort! It’s a great pizza dough for pizza night or for making calzones!
Prep Time 10 mins
Resting Time 3 d
Total Time 3 d 10 mins
Yields 2 medium-sized pizza doughs or 12 small calzones

Ingredients

  • 697 grams of all-purpose flour about 4 1/4 cups
  • 558 grams of water about 2 1/3 cup
  • 4 grams of instant or dry active yeast about 1 tsp
  • 17 grams of salt about 2 1/2 tsp
  • 3 tbsp olive oil

Instructions

  • Heat the water to 80 degrees F and add the yeast on top. Add flour and salt to a large bowl and toss together. Add water and yeast mixture to the bowl and olive oil. By using a spatula, carefully mix everything until a dough forms. Wet your hands and start folding the dough. See Picture 2 noted above in the gallery and Picture 1 noted below for examples. To do this, you will grab the bottom of the dough, stretch it and fold it on top. Rotate the bowl clockwise and repeat about 5 times until the dough no longer breaks when stretched.
  • Transfer dough to a floured surface and repeat folding the dough. Do this about 5 more times by adding a little flour until the dough no longer sticks to your hands, and the dough becomes springy.

Follow Options 1 or 2 noted below:

  • Option 1: Transfer the dough back to the bowl, add more olive oil, rub it all over the dough, cover the bowl with plastic wrap, and place it in the fridge for 24 – 72 hours. When you remove the dough from the fridge, uncover the plastic wrap, cut the dough in half, and roll it out to make 2-medium size pizzas or cut into smaller pieces to make small handheld calzones.
  • Option 2: Divide the dough into 2 dough balls, weighing about 600 grams each. Repeat folding the dough once and then transfer to medium bowls, add olive oil to the dough, cover with plastic wrap and place it in the fridge for 24 – 72 hours. When you remove the dough from the fridge, uncover the plastic wrap and roll out the dough to make a medium-sized pizza (8 slices). If only using 1 of the doughs, transfer the other dough to a large plastic bag and store the dough in the freezer for up to 5-months.
Course: Entree, Pizza
Cuisine: Italian-Inspired
Keyword: 72 hour pizza dough, easy pizza dough, homemade pizza dough, overnight pizza dough, pizza dough, refrigerator pizza dough
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